- Prep5 MIN
- Total9 HR 35 MIN
2 lb beef stew meat
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 cup frozen small whole onions (from 1-lb bag)
1 teaspoon chili powder
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained
1In 3 1/2- to a 4-quart slow cooker, mix beef, tomatoes, frozen onions and chili powder.
2Cover; cook on Low heat setting 9 to 11 hours.
3With a whisk, stir in taco seasoning mix. Stir in black beans and corn. Increase heat setting to High; cover and cook 15 to 30 minutes longer or until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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